Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!
TO STORE: Store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
TO FREEZE: Freeze as a whole loaf or in individual slices for up to 3 months. Let thaw overnight in the refrigerator.
To make vegan or dairy free: I have not experimented with this swap, so I cannot recommend it from experience. If you would like to play around, you could try using dairy free yogurt, melted canola oil (instead of butter), and flax eggs in place of the regular eggs.